Saturday, November 26, 2011

Kickin Beef Soup

This is the season for soup. Whether you are sick and in need of an elixir, or just want something warm. This will do the trick. The srircha adds a nice kick in combination with the full flavor of the seasoned beef. You'll also get a nice dose of protein, vitamins and minerals from the brussels sprouts, fennel, red peppers and tomato. Fennel is packed with Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese. Read up on Fennel. You can replace the beef with tofu and use vegetable stock for a vegeterian/vegan soup. It is simply delicious, low in calories, nutritious and very comforting!!

Ingredients

1lb stew chunk beef

1 fennel, chopped

1 lb. Brussels sprouts cut in half

2 red peppers chopped

1 tablespoon cardamon

1.5 tsp cinnamon

2 tablespoons paprika

1 tablespoon garlic salt

1 tsp. pepper
1 tablespoon cumin

~2 tablespoons sriracha chili sauce

~1 tablespoon worcestershire sauce

2 tomatoes, chopped

1 8oz. can crushed tomato

Add 2 tablespoons of oil to a large pot. Add beef. Season with cardamon, cinnamon, paprka, garlic salt, cumin. Cook until seared. Turn heat down to low. Cook Brussels sprouts, red peppers and fennel in separate pan. Add worcestershire sauce, sriracha and season with salt and pepper. Cook for about 20min. Add to beef pot. Add tomatoes, followed by enough water to cover everything in pot. Bring to boil and reduce heat to a simmer. The longer it simmers the better (at least for a couple of hrs.). I recommend using a slow cooker.